Saveur.com - Authentic Recipes, Food, Drinks and Travel

12 results for "appetizers"
Narrow Results You've Selected: Slow Cook Easy Remove all Source Saveur (10) Chow (1) Main Ingredient Vegetables (6) Cheese (3) Fish (3) Tomato (2) Beef (1) Show all... Duck (1) Eggs (1) Course Appetizers (11) Breakfast/Brunch (1) Condiments and Sauces (1) Main Course (1) Side Dish (1) Cuisine French (6) American (2) Mexican (2) Italian (1) Season Summer (4) Fall (3) Winter (3) Spring (1) Occasion Cocktail Party (3) Christmas (1) Topic Recipe (11) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"appetizers"; var omni_prop11 = omni_channel+":"+"appetizers"; var omni_prop12 = omni_channel+":"+"appetizers"; var omni_prop18 = "appetizers"; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Easy"; var omni_prop8 = "Technique:Slow Cook,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 04/11/2007 Tomato Aspic This is a classic from the Woman's Industrial Exchange in Baltimore. Issue #37 10/24/2000 Chanterelle Butter At her Trattoria Tre Stelle in Ithaca, New York, now closed, Victoria Romanoff served this chanterelle butter as an appetizer. Issue #36 05/07/2007 Corn with Lime Juice and Chile Powder This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise. Issue #102 11/23/2010 Pissaladières (Onion and Anchovy Tarts) Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch. Issue #134 11/17/2010 Vitello Tonnato (Veal with Tuna-Caper Sauce) Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas. Issue #134 07/13/2010 Eggs in Aspic (Oeufs en Gelée) In this classic French dish, typically served as a first course, gelatin is used to encase poached eggs in a delicate consommé. Issue #131 05/03/2007 Tex-Mex Chile con Queso This Tex-Mex favorite is warm, gooey, and totally satisfying. Issue #68 01/23/2007 Fondue Savoyarde with Mushrooms This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms. Issue #4 10/23/2000 Pan-Grilled Scallops with Bay Leaves In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best. Issue #35 01/23/2007 Fondue Savoyarde Savoie tradition says that if your bread cube slips off the fork into this rich, cheesy fondue, you must buy the next drink. Issue #4 07/01/2009 Slow-Cooker Duck Confit Duck confit sounds daunting, but in this easy version, the dish cooks itself. Does Not Apply Source: Chow